Crushed pecans, for topping, if desired Crushed pecans, for topping, if desired Crushed pecans, for topping, if desired

Instructions:

Preheat the oven to 350°F. In a large bowl, toss together all crust ingredients until crumbly. Press mixture into the bottom of a 9-inch springform pan.

Bake the crust for 10 minutes; cool.

In a large bowl, place chèvre, sugar, cream cheese and sour cream. Beat the mixture until smooth. Add the mashed sweet potato to the filling mixture. Stir until well combined.

Add the eggs and the remaining ingredients; continue to beat the filling until smooth.

Pour the filling into the cooled crust. Place in the middle of the oven and bake until set, about 75 minutes. Once the cheesecake is done, place it on a rack to cool. (Do not remove the springform yet!)

Once the cheesecake is completely cool, cover it with plastic wrap and chill 2-3 hours in the refrigerator. Take the springform off when ready to serve and garnish with pecans.